Description
Delicious baked russet potatoes stuffed with a creamy mixture of sautéed mushrooms, fresh spinach, and three types of cheese, creating a hearty and flavorful vegetarian main dish perfect for any meal.
Ingredients
Scale
Potatoes and Seasoning
- 4 large russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Filling
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded sharp cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.25 cup milk or cream
- Additional salt and pepper to taste
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 400°F (200°C). Pierce each potato several times with a fork, rub with olive oil, and season with salt and black pepper. Place the potatoes directly on the oven rack or a baking sheet and bake for 50 to 60 minutes until tender when pierced with a fork.
- Sauté Mushrooms and Spinach: While the potatoes bake, melt the butter in a skillet over medium heat. Add sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook just until wilted, then remove from heat.
- Prepare Potato Filling: When potatoes are done baking, allow them to cool slightly so they can be handled. Slice each potato open lengthwise and carefully scoop out most of the flesh into a bowl, leaving enough in the skins to keep them sturdy and intact.
- Mash and Mix Filling: Mash the scooped potato flesh with milk or cream, mozzarella, cheddar, and Parmesan cheeses until the mixture is creamy and smooth. Stir in the sautéed mushroom and spinach mixture. Season the filling with additional salt and black pepper to taste.
- Stuff and Bake Again: Spoon the filling mixture back into the potato shells evenly. Place the stuffed potatoes on a baking sheet and return to the oven for 10 to 15 minutes until heated through and the cheese is melted and bubbly.
Notes
- For a different flavor, substitute the cheeses with Swiss, Gruyere, or Fontina.
- Add a spoonful of sour cream to the filling for extra richness and creaminess.
- These stuffed baked potatoes can be served as a satisfying main dish or a hearty side.
